The ultimate veganizer

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Month: March 2015

This post will hopefully make up for my lapse in writing: so many variations of recipes here! I decided I wanted to make vegan hot dogs or hamburgers, but when I do I have a tendency to make a lot of toppings and then have that as leftovers. So I made my toppings the first two nights, and then made several variations of the meals for leftovers for dinner for an entire week. The Veganaut and I were pleased.

In seems that the Veganaut and I always have one of two problems: either not enough leftovers in the fridge or too mane (in the freezer too). This past week it’s been the latter. And enchilada night didn’t help, I decided to make two different types of enchiladas, both sweet potato based.

You know me, I love me a healthy pizza night. These two pizza recipes are actually a little weird in how I came to make them. There are certain veggies out there that I really don’t like but keep telling myself I should. One of them is butternut squash.

We had lots of snacks at our vegan picnic, from hummus and falafel to white bean dip and cookies. But this was one of my other homemade dishes that I brought and it was super tasty, especially with some spicy chipotle mayo or BBQ sauce on top.

This past weekend was my first weekend off in over 3 weeks, so it was much needed. Went on a dachshund date with my dog, my boy the Veganaut, and a friend from up north who has two dachshunds herself. Brought lots of goodies to the beach for a picnic, including two new recipes that I will share with you today and tomorrow. Today we have vegan sub sandwiches!

Yeah, this recipe is a mouthful, in a good way. Pomegranates were on sale at the store the other day, and they looks so good I had to buy some. Only when I got home did I realize I had never really cooked with them before, so I googled some pictures, saw a grilled cheese sandwich with them, and modified the idea captured by the picture in to this amazing breakfast dish.

I mentioned yesterday that I made a “cool cucumber sauce” to go on top of the African Peanut Stew, but was not that thrilled with it in that setting. However, I had a lot of it leftover and made some tasty wraps with it instead.

It’s interesting that despite having spent 6 weeks in Kenya I still cook African dishes unlike most of the things I experienced in Africa. This one felt more Indian-African fusion. It was served with a “cool cucumber sauce” though as you will see, I actually liked that sauce better in a wrap.